Double-Layer Pumpkin Cheesecake Streusel Pie with Rum Whipped Topping

This summer my family started a fun, new tradition - cooking showdowns. So far, we've only had one, but we have more challenges planned. My mom and Mike had a Buffalo Chicken Showdown over Labor Day weekend. It was a blast and the outcome was a tie (we'll be sure to have an odd number of judges next time)! 

The next challenge is a Pumpkin Pie Showdown between my mom and I at Thanksgiving. Sorry Mom, but you know you're going down! My pumpkin pies are DELICIOUSLY AMAZING. Since 2005, I've been making Streusel-Topped Pumpkin Pie with Orange Peel Whipped Topping. It's amazing, a big hit at the holidays, and much better than boring, regular Pumpkin Pie. Last year, I made Pumpkin Streusel Cheesecake Pie - again, a huge hit and SO delicious! This year I'm making Double-Layer Pumpkin Cheesecake Streusel Pie with Rum Whipped Topping. Since it's a new recipe and my first gluten-free Thanksgiving, I knew I needed to practice both my pie and pie crust recipes! (No cheating or copying my recipe, Mom!) ;) Actually, my mom's secret ingredient in her pie crust is vodka - so, I'm adding that to my super easy pie crust recipe. So, I guess it's only fair for you to get a sneak peak at your competition, Mom!

I have to admit, I cook like my mom! I can't take a recipe and follow it exactly, I have to adapt it slightly and make it my own. (My Streusel-Topped Pumpkin Pie recipe is my version of a recipe I originally got from Betty Crocker. My Pumpkin Streusel Cheesecake Pie recipe is my version of a recipe I found in the Hy-Vee Seasons magazine last year). My Double-Layer Pumpkin Cheesecake Streusel Pie with Rum Whipped Topping recipe is also my version of a recipe from this season's Hy-Vee Seasons magazine. Lastly, the GF Super Easy Pie Crust recipe is adapted from one of my favorite GF blogs - Gluten Free Easily, with my mom's (not-so-secret-anymore) ingredient! :)   

GF Super Easy Pie Crust

·1 ½ cup GF all-purpose flour (I use Bob's Red Mill GF all-purpose baking flour)

·¾ tsp xanthan gum

·1 TBS sugar

·½ tsp salt

·½ cup oil (I use Smart Balance Omegas cooking oil)

·2 TBS milk

·1 TBS vodka

Pour flour, xanthan gum, sugar, and salt in a 9-inch pie plate. Stir together with a fork to mix ingredients and remove any flour clumps. In a large glass measuring cup, add milk and vodka to oil. Then, stir vigorously with a fork until well combined and liquid ingredients are no longer separated.  Pour liquid mixture over dry ingredients and mix with a fork.

Pat crust out with hands, trying to make thickness the same throughout and extending crust as high as you would like on the sides of the pie plate. Fill pie and bake according to your recipe.

I didn't extend my crust up the edges as far as I could because I don't prefer the edges of pie crust. But, I did have enough crust if I wanted to extend up the sides any further.

Double-Layer Pumpkin Cheesecake Streusel Pie with Rum Whipped Topping

·1 GF Pie Crust                                                    ·½ tsp ground ginger

Cheesecake Layer Ingredients:                    ·¼ tsp ground cloves

·8 oz. Neufchatel Cheese, softened              ·¼ tsp salt

·¼ cup sugar                                                        Streusel Topping Ingredients:

·1 egg                                                                    ·¼ cup packed brown sugar

·½ tsp nutmeg                                                     ·2 TBS GF all-purpose flour

·2 TBS spiced rum                                               ·2 TBS butter, softened

Pumpkin Pie Layer Ingredients:                   ·½ cup pecan pieces

·1 ¼ cups canned pumpkin                               Rum Whipped Topping:

·1 cup evaporated milk                                     ·1 cup light whipped topping

·2 eggs                                                                  ·2 TBS sugar

·½ cup sugar                                                         ·1 tsp spiced rum

·1 tsp cinnamon

(Note: Recipe cards read in columns - so the cheesecake layer ingredients are Neufchatel Cheese, sugar, egg, nutmeg, and rum).

Preheat oven to 350˚. Prepare pie crust and place in a pie plate; set aside. Beat cheesecake layer ingredients in kitchen stand mixer until smooth. Spread evenly in prepared pie crust.

In a large bowl, beat pumpkin pie layer ingredients with electric mixer until thoroughly combined. Slowly pour pumpkin pie mixture over cream cheese layer, starting at the edge of the pie. Bake for 50 minutes.

I don't have a deep-dish pie plate, so didn't have room in the pie plate for all of the pumpkin filling. 

Meanwhile, combine brown sugar and flour in a small bowl. Cut in butter until mixture resembles wet sand. Stir in pecans.

Sprinkle streusel topping evenly over pie.

Bake 15-20 minutes more or until center is nearly set, topping is golden, and knife inserted in center comes out almost clean. Cool to room temperature.

In a medium bowl, beat rum whipped topping ingredients together with an electric mixer on medium-high speed until soft peaks form. Cover and chill until serving time.

Serve Double-Layer Pumpkin Cheesecake Streusel Pie with Rum Whipped Topping. Cover pie loosely and store in refrigerator.

The final product is DELICIOUS! Definitely a winner. The crust even passed Mike's test, "I like the crust, I mean I really like the crust!" I'll definitely need a deep-dish pie pan the next time I make it to help get a better cheesecake to pumpkin pie ratio. Good luck, Mom! ;)


I've also shared this recipe on: Seasonal Sundays, Gluten Free Wednesdays, Slightly Indulgent Tuesday, The Gluten-Free Holiday Event: Thanksgiving Favorites